Grain and Gluten Free Dough Mix

The perfect bread product for anyone on a paleo diet. This dough mix is uniquely formulated for diabetics or individuals who need a low-carb or grain-free bread.



This dough mix is uniquely formulated for diabetics or individuals who need a low-carb or grain-free diet. The mix consists of almond flour, coconut flour, arrowroot flour, egg white powder, xanthan gum, and salt.

Birchas Shehakol.

Grain Free Rolls

  • 1 bag Rorie’s Grain and Gluten Free Dough Mix
  • 1 3/4 cup warm water
  • 2 tbsp. honey
  • 2 packets yeast(4.5 tsp.) *
  • 2 eggs
  • 2 tbsp. oil
  • 1 tbsp. apple cider vinegar
  • 1 egg, beaten, for garnish
  • Poppy or sesame seeds (optional)
*For best outcome use Fleischmann's rapid rise yeast.

Line 2 metal cookie sheets with parchment paper. Lightly spray parchment paper with oil and set aside. In the bowl of a standing mixer fitted with the dough hook or paddle attachment, combine water, honey and yeast and allow to proof for 7-10 minutes. Add eggs, oil and vinegar, followed by Rorie’s Grain and Gluten Free Dough Mix. Knead on low for 5 minutes, stopping halfway through to scrape down the sides. Dough will be very sticky, but do not add any additional flour.
If you are baking round rolls, shape immediately without allowing to rise. For other shapes, like bagels, pretzel twists and more, allow to rise 20 minutes, then shape as desired.
With lightly oiled hands or lightly oiled disposable loves form 19, 2.2 oz balls. Place balls on cookie sheet. Brush with egg and sprinkle with seeds, if using. Allow rolls to rise for 30-40 minutes. Preheat oven to 350°F and bake for 25-30 minutes. Remove from oven and transfer to a cooling rack to cool completely.
Enjoy fresh, or freeze for later use. To freeze, wrap cooled baked goods individually in foil, then seal in a freezer bag. Defrost at room temperature or rewarm before serving.
For best results, bake in non-disposable metal cookie sheets lined with parchment paper. This dough can be shaped any way you like, but keep your shapes roll-size. Forming large loaves or braiding the dough is not advisable.

Kokosh Cake

Follow the instructions on your bag of Rorie’s Grain and Gluten Free Dough Mix to create your dough. Spray a piece of parchment paper with oil and place a 12 oz piece of dough onto it. Spray the top of the dough with oil, and cover with another piece of parchment paper. Pull the parchment paper to edge of the counter to hold it down, then roll the dough between the two pieces of parchment paper until the dough takes on a flat rectangular shape (see the video for a demonstration of this step). Remove the top layer of parchment paper. If necessary, trim the dough rectangle with a knife to even out the sides.
Rub 2 tablespoons of softened coconut oil or palm shortening onto the dough using a pastry brush. Combine ¼ cup cocoa and ½ cup coconut sugar; sprinkle mixture over the oil or shortening. Roll the dough, jelly-roll style by lifting and folding the dough (for more help, see the video!) Let rise for 20 minutes. Bake at 350 for 30-35 minutes. Slice when cool. Freezes well raw or baked!

For a lower carb option, use ¼ cup of cocoa and ¼ coconut sugar. Increase sugar to up to ½ cup to achieve desired sweetness.



Deli Roll

Follow the instructions on your bag of Rorie’s Grain and Gluten Free Dough Mix to create your dough. Spray a piece of parchment paper with oil and place a 12 oz piece of dough onto it. Spray the top of the dough with oil, and cover with another piece of parchment paper. Pull the parchment paper to edge of the counter to hold it down, then roll the dough between the two pieces of parchment paper until the dough takes on a flat rectangular shape (see the video for a demonstration of this step). Remove the top layer of parchment paper. If necessary, trim the dough rectangle with a knife to even out the sides.
Mix 1 ½ Tablespoons avocado mayonnaise and 1½ Tablespoons mustard. Brush the mixture onto the dough rectangle. To fill the roll, use10-12 slices of deli of your choice. I recommend the Empire no-nitrate hormone-free uncured Turkey and Pastrami. Layer the deli over the mayo-mustard mixture. You may add sautéed onions, or any other toppings that you like. Roll the dough, jelly-roll style by lifting and folding the dough. See the video for more help with this step. Let your deli roll rise for 20 minutes. Bake at 350 for 30-35 minutes. Slice when cool.



Pizza

For personal pie: Prepare your dough according to instructions on the Rorie’s Grain and Gluten Free Dough Mix bag. Use a 4 oz piece of dough and roll it into a ball. Press down from the center, pushing outward to thin the dough and create a flat circle with a slightly thicker crust. Let it rise for 15-20 minutes. Parbake for 15 minutes and remove from oven. You can then freeze your crust to use at another time, or add sauce and cheese, then bake for additional 5-7 minutes, until the cheese is melted.
For more help preparing your pizza, check out the video!



Ingredients:

Almond flour
Arrowroot flour
Coconut flour
Egg white powder
Xanthan gum
Sea salt
This product contains no grain


Allergy information:

Manufactured in a facility that processes tree nuts and soy.
No hafrashas challah is performed with this dough mix.


Certified Kosher By Harav Binyomin Gruber

Birchas Shehakol.

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